Chicken and Cabbage Stir-Fried Noodles

Instructions

1. 1

   Bring the water to a boil in a 4-litre pot over high heat. Meanwhile, cut the raw boneless, skinless chicken thigh into strips about 5 mm thick. Mix with 30 ml oyster sauce, 7.5 ml soy sauce, the black pepper and baking soda. Cover and refrigerate for 15 minutes while preparing the remaining ingredients.

2. 2

   During the marinade time, thinly slice the cabbage and onion, cut the carrot into thin matchsticks, and mince the garlic. Slice the green onion, keeping the white and green parts separate. In a small bowl, combine the remaining 30 ml oyster sauce and 22.5 ml soy sauce with the dark soy sauce, Shaoxing wine and sugar.

3. 3

   Near the end of the marinade time, add the fresh, uncooked wheat noodles to the boiling water. Cook for 1–2 minutes, or about 1 minute less than their package instructions, until separated but slightly underdone. Drain thoroughly, return to the empty pot and toss with 5 ml sesame oil to reduce sticking.

4. 4

   Heat a 32 cm deep frying pan with at least a 5-litre capacity over medium-high heat for 1 minute. Add 15 ml vegetable oil and half the chicken with its coating. Stir-fry for 4–5 minutes, until the thickest strips reach 74°C/165°F, then transfer to a plate. Repeat with another 15 ml vegetable oil and the remaining chicken.

5. 5

   Add the remaining 30 ml vegetable oil to the pan. Stir-fry the onion and green onion whites for 2 minutes. Add the garlic and stir for 30 seconds, then add the cabbage and carrot and stir-fry for 3–4 minutes, until beginning to soften but still crisp.

6. 6

   Return the chicken and any collected juices to the pan. Add the noodles and prepared sauce, then use tongs to lift and toss everything over medium-high heat for 3–4 minutes, until the sauce coats the noodles and the chicken is hot throughout, reaching 74°C/165°F.

7. 7

   Turn off the heat and toss through the remaining 5 ml sesame oil and the green onion tops. Divide among four bowls and serve immediately.